In a bustling seaside town where the market’s vibrant stalls spilled over with local produce and the air hummed with the chatter of artisans, a celebrated chef unveiled her latest creation at a quaint beachfront eatery: Completely Keto Macadamia Cilantro Crusted Salmon.
Inspired by the town’s coastal charm and her own zest for culinary innovation, the chef sought to craft a dish that mirrored the crispness of the sea breeze and the richness of the local culture. The salmon, sourced from the morning’s catch, was adorned with a crust of crushed macadamia nuts, each piece a nod to the area’s lush groves.
As the Macadamia Cilantro Crusted Salmon sizzled to perfection, its aroma mingling with the salty sea air, it became the heart of the eatery’s bustling evening. Paired with a side of zesty, keto-friendly lime zucchini noodles and a crisp fennel salad, the dish was a symphony of flavors, each bite a testament to the chef’s love for her coastal roots and her flair for marrying the unexpected.
That evening, as the horizon painted itself in hues of orange and pink, the Macadamia Cilantro Crusted Salmon did more than satiate the appetites of those who gathered; it evoked stories, kindled friendships, and anchored itself as a memorable delight, a dish that didn’t just end with the last bite but lingered on as a savory reminder of a place where the ocean’s bounty and culinary artistry danced in perfect harmony.
Ingredients
- 2 lb salmon
- 1 cup macadamia nuts
- 6 Tbsp Extra virgin olive oil
- 2/3 cup lemon juice
- 8 garlic cloves minced
- 1 tsp Pink Himalayan Salt
- 1 tsp black pepper
- 1/2 cup fresh cilantro
Instructions
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Preheat oven to 450 degrees.
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Blend all the ingredients except the salmon for a few minutes.
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Put the salmon in oven safe dish and pour the sauce evenly over.
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Bake for 18 minutes on 450, then put under the broil and broil for 2 minutes to get a nice crust.
Recipe Notes
